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Marinated Mushrooms

Melinda

"My aunt (in law) always makes these for Thanksgiving dinner, and they are gone in a matter of minutes. They are so delicious!"
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Ingredients

12 h 15 m servings 124 cals
Original recipe yields 12 servings

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Directions

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  • Prep

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  1. Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red wine, dill, Worcestershire sauce, and garlic powder; stir to combine.
  2. Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.
  3. Cook on Low for 12 hours.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 124 calories; 8.3 g fat; 6.4 g carbohydrates; 5.3 g protein; 21 mg cholesterol; 741 mg sodium. Full nutrition

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Reviews

Read all reviews 42
  1. 54 Ratings

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Most helpful positive review

Oh my gosh! This is AWESOME. I cut the recipe in 1/2 but followed the recipe as provided. I started cooking this at 9:00 this morning.... but there's not going to be anything left at 9:00 tonigh...

Most helpful critical review

These would be great to serve with steak or over baked potatoes. I almost think you could knock about 3 hours off the cooking time and I sort of wish that more of the bite from the wine came th...

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Oh my gosh! This is AWESOME. I cut the recipe in 1/2 but followed the recipe as provided. I started cooking this at 9:00 this morning.... but there's not going to be anything left at 9:00 tonigh...

These would be great to serve with steak or over baked potatoes. I almost think you could knock about 3 hours off the cooking time and I sort of wish that more of the bite from the wine came th...

I saved this recipe awhile back and finally made them yesterday for a Fathers Day gathering! I followed the recipe exactly! They were absolutely delicious and disappeared way to quickly! They we...

I got a little lazy with it by boiling and then reduced the heat to medium and covered for about 20 minutes. The only ingredient I changed was the dry red wine. Instead I used red wine vinegar....

Followed recipe to a T. These are absolutely fantastic and they freeze well too.

I really haven't made this yet but if it has mushrooms and a sauce, I'll love it. This is just to introduce those of you who are crying about the slow cooker and how you haven't got the time. Do...

I thought these were very salty (too much bouillon). People left them on their plates. I felt sad to see that as it was I brought to a big family Thanksgiving.

I used less butter (only used 2 tablespoons) to make these a bit healthier, and they were great! I may try them with more butter next time to see what the difference is like.